Mrs. Fryer's Loose-Leaf Cook Book | by Jane Eayre Fryer
A complete cook book giving economical recipes planned to meet the needs of the modern housekeeper. Including chapters on balanced rations entertaining school lunches diet for weight control, etc.
| Title | Mrs. Fryer's Loose-Leaf Cook Book |
| Author | Jane Eayre Fryer |
| Publisher | The John C. Winston Company |
| Year | 1922 |
| Copyright | 1922, The John C. Winston Company |
| Amazon | Mrs. Fryer's Loose-Leaf Cook Book |
Jane Eayre Fryer, Instructor of Domestic Science Author of The Mary Frances Story-Instruction Books
The John C.Winston Company.
Inserting Pages To The Book- Is a Matter of Only a Few Seconds to Insert Pages Mrs. Fryer's Loose-Leaf Cook Book a. Take out screws. b. Turn to the end of the pages of writing paper in the front of the book - ta...
- The Housewife
- Strength and honor are her clothing; And she shall rejoice in time to come. She openeth her mouth with wisdom; And in her tongue is the law of kindness. She looketh well to the ways of her house...
- Principles Of Cookery
- The knowledge of science which is attainable by mere reading, though infinitely better than ignorance, is knowledge of a very different kind from that which arises from direct contact with fact. - ...
- The Human Engine
- The body has often been called a living engine, for it performs work and generates power. In other words, it is a living machine. All engines are run by the use of some kind of fuel. Coal, wood, gasol...
- Wise Selection Of Foods
- It is very evident, therefore, that the person who plans the meals for the family should understand how to select wisely the foods which supply the needs of the human mechanism. Foods are grouped acco...
- Purpose Of Cooking
- The purpose of cooking foods is threefold: to increase their nutritive value and render them more digestible; to develop their flavors; and to safeguard health by destroying germs and parasites. Ma...
- Different Methods Of Cooking
- Foods are cooked in their own juices, or by the use of water, or by the use of fats. Roasting, baking, broiling, and pan-broiling are examples of cooking foods in their own juices. Roasting, whi...
- Measurements
- On the last page of this book will be found tables of weights and measures. The standard measuring cup holds one-half pint, and all measurements are level. Fill measures more than full, then draw a kn...
- Marketing And Economy
- The wise housekeeper does not market over the telephone except in emergency, but goes to the market herself. Her aim is to provide the food which her family needs; and to get the best returns for the ...
- Entertaining
- THE most formal of social functions is the formal dinner. The dignity of the occasion demands that everything be correct, the invitations issued long in advance, and the courses many and elaborate, as...
- Invitations
- As has been said, the dinner takes first rank among general entertainments and usually involves more or less formality. Invitations are sent out at least two weeks in advance, and should be answered i...
- Introductions
- The hostess stands near the door and receives the guests, making such introductions as are convenient. In general, the roof introduction is considered sufficient - especially at large dinners. Intro...
- Seating The Guests
- The servant watches the number of guests, and when all have arrived announces dinner; or in case of a belated guest, he waits for a signal from the hostess. When dinner is announced the host offers hi...
- Menu-Making
- In arranging the menu too much should not be attempted and each course should be in pleasing contrast to the last. Except for a very elaborate dinner, raw oysters, a clear soup, fish, one entree, a ro...
- Complete Menu
- Wafers Olives Blue Points Consomme Celery Horseradish Salted Almonds Baked Fillets of Halibut, Hollandaise Sauce Potato Balls Mint Sauce Roasted Grouse Chicken Timbales Spri...
- Hints On Serving
- The table should have its centerpiece of growing ferns or flowers, and two or four candlesticks with wax candles and pretty shades. No edibles, with the exception of bonbons, salted nuts or crystalliz...
- The Informal Dinner
- The informal dinner, to which only a few guests are invited, is served almost like the formal dinner; but where there is only one waitress it is customary to do much of the serving at the table. Fo...
- Afternoon Tea
- The serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, whether at an entertainment to which cards for Afternoon tea at four o'clock ...
- Appetizers
- And through the hall there walked to and fro, A jolly yeoman, master of the same, whose name was Appetite. - Spenser's Faerie Qneene. APPETIZERS, which are served at the beginning of a meal,...
- Soups
- THIN clear soups, such as consomme and bouillon, which are used as a dinner course, are valuable advance agents of the meal, preparing by their warmth and stimulation for the heavier courses to follow...
- Soups. Part 2
- Oyster Bouillon 25 oysters 1 cup water 1 pint milk 1/2 tablespoon butter Salt and red pepper Wash the oysters; chop them fine; cover with water or oyster juice and cook in a double boil...
- Soups. Part 3
- Cream Of Pea 1 cup cooked or canned peas 1 cup water 1 tablespoon chopped onion 1 tablespoon butter 1 sprig mint 1/2 bay leaf 1 teaspoon sugar 1 pint cream stock Brown the onion in t...
- Soups. Part 4
- Mock Turtle 1 calf's head 3 quarts water 6 potatoes 2 hard-boiled eggs 1 lemon 1 tablespoon Worcestershire sauce 2 tablespoons butter 1/2 tablespoon sweet marjoram Salt and pepper...
- Soups. Part 5
- Ox-Tail Soup 1 ox-tail 1/2 tablespoon drippings 2 quarts cold water 1 onion 1 stalk celery 1 bunch parsley 2 cloves 2 peppercorns 1 teaspoon salt Cut ox-tail into pieces, se...
- Soups. Part 6
- Economical Soup 1 quart stock 1 onion 1 small carrot 1 teaspoon salt Water to cover vegetables 2 cloves 2 peppercorns 1 bay leaf 1 sprig parsley Pinch of mace Leaves and root of c...
- Soups. Part 7
- Vegetable Soup No. 1 1 1/2 ounces butter 1 small onion 1/2 carrot 1/2 stalk celery 1 cup beans or split peas 2 quarts water Pinch of mace 1 dozen allspice Salt and pepper Put the but...
- Things To Serve With Soup
- Serving Croutons With Soup Cut bread into half-inch slices; remove the crusts and cut into cubes; put in shallow pans and brown in the oven. Buttering the bread will improve the flavor and insure q...
- Fish
- There be as good fish in the sea as ever yet were caught. - Proverb. THE impression that fish, because they are rich in phosphorus, are particularly good food for brain workers, is not necessari...
- Cleaning Fish
- To remove the scales hold the fish by the tail and scrape firmly toward the head with a small sharp knife, held with the blade slanting toward the tail. Scrape slowly so that the scales will not fly, ...
- Boiled Fish
- Wipe the fish carefully and if fresh, sprinkle thoroughly with salt. Wrap it in a piece of cheesecloth to hold the fish together and to prevent the scum from clinging to the fish, and place it in a ke...
- Baked Fish
- Wash and dry the fish, rubbing inside and out with salt; stuff with forcemeat or bread stuffing and sew. Cut gashes two inches apart on both sides, alternating, and into each slip a narrow strip of sa...
- Broiled Fish
- For broiling large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch slices, and smelts and other small fish left whole. Wipe the fish as dry...
- Fried Fish
- Wash and dry the fish; season with salt and pepper; dip in fine bread crumbs, then in beaten egg, then in bread crumbs again. Place the fish in a frying basket and fry in hot fat, preferably olive ...
- Fish Recipies
- Shad Roe Shad roe may be baked, broiled or fried. To broil, wipe dry; sprinkle with pepper and salt and cook five minutes on each side. Butter well and stand in the oven for a few minutes; then ser...
- Fish Recipies. Part 2
- Codfish Let the fish soak in cold water for four or five hours to draw out the salt; wash the fish very clean; put it in a kettle with cold water; bring to a boil; then stand aside where it will ke...
- Fish Recipies. Part 3
- Oyster Pie 40 large oysters 2 hard-boiled eggs Salt and pepper Little grated nutmeg 1/2 tablespoon chopped onion 1/2 tablespoon chopped parsley 3 tablespoons flour 4 tablespoons butter ...
- Fish Recipies. Part 4
- Stewed Terrapin 1 terrapin 1/4 pound butter 1 1/2 tablespoons flour 1/4 cup cream Yolk of 1 egg Salt and cayenne Pinch of mace 1 tablespoon currant jelly Rub the butter in t...
- Meats
- Some hae meat and canna eat; And some wad eat that want it; But we hae meat, and we can eat; So let the Lord be thankit. - Robert Burns: Grace before Meat. THE following are the words of a...
- Cuts of Beef
- The time required for digestion of beef and mutton is about the same. Pork is the most difficult of meats to digest, and is better for the use of people who do manual labor than for those who exercise...
- Purchasing Beef
- Roasting - ribs, loin, rump and pin-bone. Second cut from thinnest side of ribs and sirloin are best pieces. Broiling - loin, rump, skirt. Tenderloin and sirloin the best. Boiling - round. St...
- Roasting Meat
- Meats are roasted before an open fire, and baked in a closed oven, although as a matter of convenience the oven method is now commonly used. The chief point to remember is that the meat should be ...
- Broiling Meat
- The object of boiling is to coagulate as quickly as possible all the albumen on the surface of the meat, sealing up the pores so that none of the juices may escape. It is therefore a good plan to warm...
- Boiling Meat
- Boiling is one of the easiest methods of cooking meat, but it is not satisfactory unless the proper method is followed. In making soup the meat is put in cold water to draw out the juices; in boiling ...
- Frying Meat
- Frying is cooking in very hot fat, and the secret of success is to have the fat hot enough to harden the outer surface of the meat immediately and deep enough to cover the meat. As the fat can be save...
- Pot Roast Meat
- Pot roast calls for brisket or round and is one of the cheaper dishes of meat. Wipe the beef with a clean, wet cloth; sear by placing in a hot frying pan and turning until the entire surface is browne...
- Beef A La Mode
- 5 pounds beef from the round Lardoons of pork Salt and pepper Flour Water 1/2 cup carrot 1/2 cup onion 1/2 cup turnio Bay leaf Sprig of parsley Make eight or ten deep incisions in th...
- Beef Terrapin
- Shin of beef Salt and red pepper 3 blades mace 1/4 pound butter 1 cup cream 1 heaping teaspoon flour 2 tablespoons currant jelly Have the shin of beef sawed through the bone in th...
- Planked Steak
- Nearly all planking boards are now fitted out with steel rods or bars to hold the steak in place and grooves for the conservation of the gravy. Before using, heat the board very hot before the fire or...
- Planked Salisbury Steak
- 1 pound lean beef Salt and pepper 1 teaspoon onion juice Mashed potatoes 3 baked bananas 1 cup cream sauce 1/2 cup grated horseradish Chop the meat very fine; season with salt, pepper a...
- Corned Beef
- All corned beef requires to be boiled slowly. Put it on in cold water; allow twenty-five or thirty minutes for every pound of beef. Let it come slowly to a boil, then allow it to simmer. Cabbage is...
- Rolled Steak
- 1 small skirt steak 1 tablespoon chopped parsley 1 tablespoon chopped onion 1 cup stock 1 slice carrot 1 bay leaf Salt and pepper Trim the steak; sprinkle it with parsley and onion; sea...
- Mock Duck
- 1 pound round steak 4 tablespoons bread crumbs 1/2 teaspoon salt 1/2 saltspoon pepper V2 teaspoon powdered sage 2 teaspoons chopped onion Milk to moisten the bread Purchase a stea...
- Mock Rabbit
- 1 pound round steak 1/2 pound sausage meat 3 slices moistened bread 1 egg 1 onion 1/4 pound salt pork Salt and pepper Chop or grind the meat. Chop the onion and cook it in the fat tried...
- Beef Chop Suey
- 2 sweet peppers 1 pint tomatoes 2 tablespoons chopped celery 1 tablespoon chopped parsley Salt and pepper 1 1/2 pounds beefsteak Choose tender steak and cut it into small pieces. Sau...
- Spanish Beefsteak
- 2 pounds steak Bacon or salt pork Salt and red pepper 1/2 cup milk 1/2 cup water Have the steak about one inch thick; pound until thin; season and cover with a layer of bacon or salt pork cut...
- Mexican Beef
- 2 chile peppers 1 pint warm water 2 pounds beef Butter or drippings Clove of garlic Boiled Mexican beans Remove the seeds from the chile peppers; soak the pods in the warm water until soft...
- Guiso
- 1 small round steak 1 tablespoon drippings 4 tablespoons boiled rice 2 cups boiling water 1 onion 4 Mexican peppers Salt Flour to thicken Wipe the meat with a damp cloth; cut i...
- Filipino Beef
- 1 pound round beef 1/2 pound lean fresh pork 1 small onion 1 green pepper 1 teaspoon salt 1 cup stale bread crumbs 1 egg 2 cups stewed tomatoes 2 slices bacon 1 tablespoon butt...
- Hungarian Goulash
- 1 pound top round of beef 1 ounce salt pork. 1 cup tomatoes 1/2 stalk celery 1 blade mace 1 small onion 1 bay leaf 3 whole cloves 3 whole peppercorns Flour Salt and paprika Fry th...
- Beef
- Sour Beef Take a piece of beef from the rump or the lower round; cover with vinegar; add sliced onion, bay leaves, a few whole spices and salt. Let it stand a week in winter or three days in summer...
- Veal Loaf
- 3 pounds veal 1 pound salt pork 6 soda crackers 3 eggs 1/4 teaspoon pepper 1/2 teaspoon salt Roll the crackers fine; mix them with the chopped meat and the other ingredients; shape into a ...
- India Curry
- 1 1/2 pounds veal V2 cup butter or drippings 2 onions or less 1/2 tablespoon curry or less Brown the meat without fat and cut into small pieces. Fry the onions in the butter; remove them; ...
- Curry Of Veal
- 2 tablespoons butter or drippings 1 1/2 pounds veal 1/2 onion 1 pint milk 1 tablespoon flour 1 teaspoon curry powder Salt and pepper Chop the onion; fry it in the butter; remove and fry...
- Baked Calf's Head
- Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change the water; wash and cleanse the head thoroughly. Take out the brains;...
- Diagram of Cuts of Veal
- 1. Neck. 2 Chuck. 3. Shoulder. 4. Fore shank. 5. Breast. 6. Ribs. 7. Loin. 8. Flank. 9. Leg. 16. Hind shank. Diagram of Cuts of Veal. ...
- Calf's Liver With Cream Sauce
- Pour boiling water over the slices of liver and let stand five minutes to draw out the blood. Drain, wipe, remove all skin. white veins and membranes, and dust with flour. Fry several slices of bre...
- Broiled Liver
- Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin, veins and membranes. Sprinkle with salt and pepper; place in a greased wi...
- Braised Liver
- Calf's or lamb's liver 1 carrot 1 onion 1 stalk celery 3 peppercorns 2 whole cloves 1 bay leaf 2 cups stock or water Salt pork Skewer, tie in shape and lard the liver. Cut the ...
- Stewed Liver
- Prepare liver as for broiling; cut in small pieces and saute about two minutes in hot fat. Put the pieces in a saucepan with a little water, half a lemon sliced, a pinch each of cinnamon, nutmeg and c...
- Purchasing Mutton Or Lamb
- Roasting - hind-quarter, leg, loin, breast. Broiling - chops from loin, or breast, steaks from leg. Boiling - leg. Stewing - chops from fore-quarter, the neck or leg. Soup - shoulder, neck...
- Shoulder Of Mutton Stuffed
- 1 cup bread crumbs 2 tablespoons butter 1 tablespoon chopped parsley 1 egg Juice of one lemon 1 teaspoon salt 1 saltspoon pepper Shoulder of mutton Have the blade removed from the shoulder...
- Diagram of Cuts of Lamb and Mutton
- 1 Neck 2. Chuck 3. Shoulder 4. Flank 5. Loin ...
- Boiled Shoulder Of Mutton
- Bone the shoulder; fill the space with pine nuts; dust all with flour; wrap in cheesecloth and plunge in a kettle of boiling water, Boil rapidly for five minutes; then simmer for two hours. Serve with...
- Ragout Of Mutton
- 1 1/2 pounds neck of mutton 1 tablespoon butter 1 1/2 tablespoons flour 1 chopped onion 1 carrot cut in dice 2 cups hot water 1 teaspoon salt 1/4 teaspoon pepper Sprig of parsley 1 bay leaf 1...
- Irish Stew
- Neck of mutton 1 tablespoon butter or drippings 2 onions 6 parboiled potatoes 1 carrot Salt and pepper Cut the meat into pieces two inches square, brown in the butter; add water to c...
- Planked Chops
- Broil some thick chops on one side and arrange them cooked side down, overlapping each other on the hot plank. Season with salt, pepper and butter. Cook for twenty minutes, basting frequently. Decorat...
- Diagram of Cuts of Pork
- 1. Head 2. Shoulder 3. Back 4. Middle cut 5. Belly ...
- Pork
- Roast Pork Select leg, loin, spare-rib or shoulder. If the skin is left on, cut it with a sharp knife in lines running both ways. Add water and bake in a moderate oven, allowing from twenty to thir...
- Salt Pork In Milk
- 1 pound salt pork 2 cups skim milk 4 tablespoons fat 4 level tablespoons flour Cut the pork into thin slices; cover with hot water; let stand for ten minutes and drain. Score the rind of t...
- Pigs' Feet In Jelly
- 2 pair feet 3 quarts cold water Salt and pepper 1 teaspoon powdered allspice 1/2 teaspoon powdered cloves Pinch of powdered mace 1 cup vinegar Clean the feet and put them over the fire in ...
- Stewed Sweetbreads
- 1 pair sweetbreads 1/4 cup butter 1 tablespoon flour 1 cup cream 1 tablespoon chopped parsley Wash the sweetbreads and blanch them for a few minutes in boiling water; then lay them in cold wa...
- Stewed Kidneys
- Beef, calf or lamb kidneys Flour 1 tablespoon butter 1/2 tablespoon onion juice 3/4 cup water 2 tablespoons currant jelly Salt and pepper Be sure that the kidneys are fresh. Remov...
- Sauces
- Cream Of Tomato Sauce Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the tomatoes before mixing them. Anchovy Sauce 3 ...
- Orange Sauce
- 1 tablespoon butter 1 tablespoon flour 1 cup poultry stock 1 orange Salt and pepper Follow directions for making brown sauce. Add the shredded peel of the orange, and simmer until peel is ten...
- Apple Sauce
- Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add...
- Tomato Sauce
- 1 cup cooked tomatoes 1 bay leaf Dash of red pepper 1/2 teaspoon salt 1 teaspoon onion juice 1 tablespoon butter 1 1/2 tablespoons flour Add the seasonings to the tomatoes and let...
- Mushroom Sauce
- 6 mushrooms 1/2 tablespoon butter Salt and red pepper Juice of 1/2 lemon 1 tablespoon mushroom catsup 1/4 cup stock 1 teaspoon flour Clean the mushrooms; cut them into small piece...
- Suitable Sauces To Serve With Certain Meats, Fish, And Vegetables
- Beef, Roast - Horseradish, brown, tomato, or jelly sauce. Veal, Roast - Brown, tomato, or horseradish sauce. Mutton, Roast - Sauce piquante, jelly, curry, or mint. Mutton, Boiled - Sauce piqu...
- Browning For Sauces
- 1 cup sugar 1 small onion 1 small carrot 1 1/2 cups boiling water 1/2 teaspoon pepper 1 teaspoon salt Chop the onion fine, and cut the carrot into dice. Cook the carrot and one-half the onion in...
- Eggs
- Columbus made an egg stand on end, - and then discovered a new world! - Fables of a Rolling Pin. In marble walls as white as milk, Lined with a curtain soft as silk; Within a fountain crystal cl...
- Eggs. Part 2
- Curried Eggs 6 hard-boiled eggs 1 cup curry sauce V2 teaspoon salt 1/4 teaspoon pepper Cut the eggs in half and slice enough of the white off the end of each to make them stand upright. Sprin...
- Eggs. Part 3
- Tomato Omelet 2 large ripe tomatoes 1 teaspoon flour 2 tablespoons butter 3 eggs Peel the tomatoes; chop them fine; season with pepper and salt; dust with the flour; mix it in so that ther...
- Eggs Japanese
- 6 eggs 4 sardines 1 teaspoon anchovy paste 1/2 teaspoon onion juice Salt and pepper 2 cups boiled rice 1 cup cream sauce Boil the eggs for fifteen minutes; remove the shells and cut the...
- Spanish Eggs
- 2 slices onion 1 tablespoon olive on 2 cups mushrooms 1 cup cooked tomatoes 2 tablespoons tongue Dash of red pepper 1 saltspoon salt 3 eggs Cook the onion in the oil until light b...
- Meat Substitutes
- If the heat of summer, the health of the body, or any other reason, make it desirable to reduce the daily meat ration, no one need be concerned; the bounty of Nature provides many healthful and agreea...
- Dinners Without Meat
- Monday Black Bean Soup Baked Omelet Lemon Meringue Baked Potatoes Creamed Onions Coffee Tuesday Vegetable Soup Cauliflower Salad Lentils a la Creole Coffee Jelly Mashed Potato...
- Dried Peas, Beans And Lentils
- The dried legumes are excellent if properly cooked, and form a palatable dish if simply boiled until tender and seasoned with butter, pepper and salt. The first important step is the swelling and s...
- Lentils A La Creole
- 1/2 cup lentils 1 tablespoon butter 1 green pepper 1 small onion 1 cup tomatoes Salt and pepper 1 cup boiled rice Let the lentils soak over night in water, adding a pinch of baking soda...
- Baked Lentils
- 1 pint lentils 1 pint water 3 ounces salt pork 1/2 small onion 1/2 teaspoon salt 1/4 teaspoon pepper Pick and wash the lentils and soak them in cold water over night. In the morning put them ove...
- Baked Beans
- 1 pint dried beans 1/4 pound salt pork 1 cup water 1/2 teaspoon salt Dash of pepper 1 tablespoon molasses Soak the beans over night, adding a little soda to the water. In the morning cook ...
- Puree Of Dried Beans
- 1 pint beans 1 tablespoon butter or drippings 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 saltspoon pepper 1 cup hot milk Cook the beans until very soft; drain well, saving the water, and rub...
- Dried Beans Saute
- 1 pint beans 1 1/2 tablespoons butter or drippings 1/2 tablespoon salt 1/4 teaspoon pepper Soak the beans and cook them until tender but not broken; then drain off the water and save it for s...
- Beans Mexican
- 2 cups pink beans 6 cups water 1 small onion 1 tablespoon drippings 1 chile pepper Salt Wash the beans and soak them in the water over night. In the morning add the onion; boil gently unti...
- Boston Roast
- 1 pound cooked kidney beans 1/2 pound grated cheese Bread crumbs Salt and red pepper Butter and water Mash the beans or put them through a meat grinder; add the cheese, salt and sufficient br...
- Pimiento Roast
- 2 cups cooked lima beans 1/4 pound cream or cottage cheese 3 canned pimientoes Bread crumbs Butter and water Chop the first three ingredients or put them through a meat chopper; mix thorou...
- Cottage Cheese
- Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180 F. Let stand at this temperature for an hour or more, until the curd separates from...
- Corn And Cheese Souffle
- 1 tablespoon butter 1 tablespoon chopped green pepper 1/4 cup flour 2 cups milk 1 cup grated cheese 1 cup corn 3 eggs 1/2 teaspoon salt Melt the butter and cook the pepper thoroug...
- Nut Roast
- 1/2 cup lentils 1/2 cup shelled roasted peanuts 1/2 cup toasted bread crumbs 1/2 teaspoon salt 1/2 saltspoon pepper Milk Soak the lentils over night; in the morning drain, cover with fresh...
- Vegetable Meat Pie
- 1/2 cup lima beans 1/4 cup peanuts 1/4 cup almonds 4 potatoes I/4 cup flour 1/2 cup hot milk 1 hard-boiled egg 1/2 tablespoon chopped parsley 1/2 tablespoon chopped onion 1/2 teaspoon s...
- Nut Souffle
- 1 cup soft bread crumbs 1/2 cup milk 1/2 cup chopped nuts 1/2 teaspoon salt Dash of pepper Whites of 3 eggs Put the milk and bread crumbs over the fire; cook until perfectly smooth, stirri...
- Almonds With Eggs
- 1 cup milk 2 tablespoons sugar Grated rind of 1 lemon 1 tablespoon butter 1 tablespoon flour 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 ounces chopped almonds White of...
- Left-Overs
- I found a little crust of bread that must not go to waste. So, by a famous recipe, I seasoned it to taste. I used six eggs, a pint of cream, some citron and some spice, Two lemons, dates and ...
- Blanquette Of Chicken
- 2 cups cold chicken 1 cup cream sauce 1 tablespoon lemon juice 2 tablespoons chopped parsley Few gratings of nutmeg Pinch of clove Heat the chicken in the cream sauce; add seasonings and s...
- Fish Cutlets
- 1 cup cold cooked fish 1/2 cup milk 2 tablespoons butter 2 tablespoons flour Yolk of 1 egg 1/2 teaspoon chopped onion 1/2 teaspoon chopped parsley 1/2 teaspoon salt Dash of red pepper Uncooked m...
- Cusk A La Creme
- 1 pint cold fish 1 pint milk 1 blade mace 1 sprig parsley 1/2 tablespoon cornstarch 1/2 tablespoon butter Yolk of 1 egg 1 bay leaf Put the milk with the mace, parsley and bay leaf in a double bo...
- Vegetables
- And what the creatures did eat - seeds, roots, bulbs, tubers, stalks, shoots, leaves, flowers, fruits, fungi! They called them beans and peas; turnips and carrots; onions and garlic; potatoes and arti...
- Cabbage
- Divide a small head of cabbage into four parts, cutting down through the stock; soak for one-half hour in a pan of cold water to which has been added a tablespoon of vinegar; then remove from the wate...
- Cauliflower
- Remove all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a tablespoon of vinegar. Put in a large saucepan,...
- Brussels Sprouts
- Remove the wilted or yellow leaves from the sprouts; cut the stock close to the heads, and soak in cold water for an hour or more. Drain well and empty them into boiling salted water, allowing one tea...
- Brussels Sprouts. Continued
- Globe Artichokes Remove all the hard outer leaves; cut off the stems close to the leaves, also the top of the bud. Drop the artichokes in boiling water and cook until tender, from thirty to fifty m...
- Onions
- Boiled Onions Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a t...
- Stewed Tomatoes
- Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tom...
- Asparagus
- Cut off the woody part of the asparagus and scrape the lower ends of the stalks, or cut off all but the very tender part, saving the pieces for cream of asparagus soup. Wash the stalks and tie them in...
- Spinach
- Perhaps no other vegetable requires such care in the preparation as spinach. In the first place it takes a great deal of time, water and patience to wash it clean. Cut off the roots; break the leaves ...
- Green Peppers Stuffed
- 6 peppers Bread crumbs 2 teaspoons salt 1 tablespoon herbs 1/4 teaspoon basil 1/4 teaspoon summer savory 2 tablespoons butter or drippings 1 cup white sauce 2 cups white stock or water ...
- Fried Eggplant
- Cut the eggplant in slices about a quarter of an inch thick; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an hour; remove the ...
- Squash
- Summer and winter squash are prepared and boiled in the same way. Wash and pare the squash; cut it into small pieces; cook in boiling water for half an hour; mash fine and season with salt, pepper and...
- Corn On The Cob
- Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the...
- Stewed Mushrooms
- 1 pint mushrooms 1 tablespoon butter Salt and pepper Flour Wash the mushrooms; peel them and cut off the bottom of the stalks. Melt the butter; add the mushrooms, sprinkling them with salt, pepp...
- Boiled Chestnuts
- Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding sufficient salt to make them palatable. Drain again; shake over the fire until dry; cover with ...
- Potatoes
- Boiled Potatoes If the potatoes are to be boiled in their skins, cut a narrow band of skin from the center of the potato and small pieces from the ends. If the potatoes are to be peeled, use a very...
- Potatoes. Continued
- New Potatoes In Cream Scrape and boil new potatoes until tender; cover with cream sauce to which a little chopped parsley has been added, and serve. Potato Croquettes 2 cups mashed potato...
- Vegetable Hash
- Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash because it combines well with meat or other vegetables. The...
- Stuffed Cucumbers
- 4 cucumbers 1 cup pecans or Brazil nuts 6 tablespoons mashed potatoes 1 well-beaten egg 1 teaspoon salt 2 tablespoons chopped parsley 1 saltspoon white pepper Dash of grated nutmeg 2 ta...
- Reheating Vegetables
- Left-over potatoes, turnips, parsnips, carrots, and similar vegetables may be cut into cubes and reheated in cream sauce. It is essential to have the sauce freshly made and very hot when the vegetable...
- Entrees
- Entries - small made-dishes that are served between courses - Definition. WHILE the entree has its place on the menu of the formal dinner, it appears in many cases to excellent advantage as an i...
- Entrees. Part 2
- Rice Timbales Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entree with some sweet sauce. Timbale Cases 3/4 cup fl...
- Entrees. Part 3
- Meat Patties Meat patties of various kinds may be made according to the recipe for chicken patties. Ham Patties 1 cup cold chopped ham 1/4 cup fine bread crumbs 1 tablespoon butter 1/2...
- Salads
- To make a really good salad - the poem-in-a-picture kind - takes the eye of an artist in selection, the niggardliness of a miser with vinegar, the wisdom of a counselor with salt, and the extravagance...
- Salads. Part 2
- Cooked Dressing (Mock Mayonnaise) 1 cup milk 1 tablespoon butter 2 teaspoons mustard 2 teaspoons sugar 2 teaspoons flour 1 egg 1 tablespoon vinegar 1/2 teaspoon salt Heat the milk an...
- Salads. Part 3
- Salmon Salad 1 can salmon 1 head lettuce Mayonnaise dressing Ripe olives Remove the salmon from the can; wash in a colander under running water and drain. On each salad plate make a nest of l...
- Salads. Part 4
- Nasturtium Salad 1 head lettuce 1 tablespoon nasturtium seeds French dressing Nasturtium blossoms Wash the lettuce and place it in a bowl; scatter the seeds over the top; cover with French...
- Salads. Part 5
- Salmagundi Salad 3 boiled white potatoes 1/2 cucumber 1/2 cup cooked peas 1 apple 1/4 teaspoon celery salt 1 hard-boiled egg Mayonnaise dressing Slice the potatoes; chop the cu...
- Salads. Part 6
- Walnut Salad 1 cup walnut meats 1 cup chopped celery Lettuce Mayonnaise dressing Procure the best grade of walnuts and remove the meat from the shells in perfect halves. Mix walnuts and celer...
- Salads. Part 7
- Nut And Cheese Relish 1 package cream cheese 2 tablespoons whipped cream 1 cup chopped nut meats 1 teaspoon chopped parsley Salt and red pepper Mix the cheese with the cream, nuts, pars...
- Puddings And Desserts
- The proof of the pudding is in the eating. - Don Quixote. A LITTLE girl once defined desserts as What you eat after you are through; which is an excellent description of the heavy desserts oft...
- Puddings And Desserts. Part 2
- Chocolate Pudding 2 tablespoons cornstarch 1 pint milk 2 tablespoons grated chocolate 1/2 cup sugar Dissolve the cornstarch in a little cold milk or water and add it to the pint of milk which...
- Puddings And Desserts. Part 3
- Rice Blanc Mange 6 tablespoons ground rice 1 quart milk 1/3 cup sugar 1 teaspoon flavoring Soak the rice for twenty minutes; stir into the milk; boil and stir until it thickens, using a do...
- Puddings And Desserts. Part 4
- Caramel Custard 4 cups scalded milk 1/2 cup sugar 4 eggs 1/4 teaspoon salt 1 teaspoon vanilla Melt the sugar until it is light brown in color; add it to the milk. Beat the eggs; add the...
- Puddings And Desserts. Part 5
- Bridge-Whist Pudding 1 pint milk 1 egg Sugar 1 teaspoon vanilla 1 cup thick cream 1/4 box or 1 tablespoon gelatine 1/4 cup water English walnuts Candied cherries Lady fingers Make...
- Puddings And Desserts. Part 6
- Delicate Pudding 1 1/2 cups water 1/2 cup sugar 1/2 saltspoon salt 3 tablespoons cornstarch 3 egg whites Juice and rind of 1 lemon Mix sugar, salt and water and bring to the boiling poi...
- Puddings And Desserts. Part 7
- Bread Pudding Three-day old bread Butter Sugar Cinnamon Allspice Chopped raisins Milk Pinch of salt Molasses Cut the bread very thin; butter it; put a layer in the pudding dish...
- Puddings And Desserts. Part 8
- Raisin Puff 1/2 cup butter 1 cup sugar 2 eggs 1 cup sweet milk 2 cups flour 2 teaspoons baking powder 1 cup seeded raisins Cream the butter and sugar; add the well-beaten eggs. Si...
- Puddings And Desserts. Part 9
- Apple Pudding 2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 1 tablespoon butter 1 egg 1 scant cup m 4 apples 2 tablespoons sugar 1 teaspoon cinnamon Make a dough ...
- Puddings And Desserts. Part 10
- Steamed Fruit Pudding 2 cups flour 4 teaspoons baking powder Pinch of salt 1 egg 1 cup milk 2 cups fruit Sift the flour and baking powder together; stir in the beaten egg and the ...
- Puddings And Desserts. Part 11
- Cream Puffs 1 cup hot water 1/2 cup butter Pinch of salt 1 cup flour 3 eggs Boil the water, butter and salt; stir in the dry flour while it is boiling and stir quickly until the mass thick...
- Frozen Desserts
- Cans't eat a dream? I've done it - a frozen and refreshing dream. 'Twas more than my dessert. - Quaint Tales. FROZEN desserts are refreshing and wholesome and require less time in prepara...
- Frozen Desserts. Part 2
- Flowering Ice Cream Procure new flower-pots, about two and a half inches in diameter; wash thoroughly; fill with ice cream; cover with grated chocolate to represent soil, and stick a flower in each...
- Frozen Desserts. Part 3
- Caramel Ice Cream 1 pint milk 1/4 cup flour 1 1/2 cups sugar l egg Pinch of salt 1 teaspoonful vanilla 1 pint cream Heat the milk in a double boiler, saving a half cup to mix the flour ...
- Frozen Desserts. Part 4
- Frozen Raspberries Follow the recipe for frozen strawberries. Frozen Peaches Follow the recipe for frozen strawberries, substituting a quart of sliced peaches, preferably yellow ones, for...
- Frozen Desserts. Part 5
- Cafe Parfait 1/2 cup coffee 1 cup cold water 1/2 cup sugar Yolks of 2 eggs 1 pint thick cream Steep the coffee in the water and simmer until reduced to one half the amount; strain it over ...
- Sweet Sauces
- Truly, hunger is the best sauce; but when hunger is lacking, the clever cook knows a thing or two. - Fables of a Rolling Pin. MANY puddings, frozen desserts, and entrees are the better for a s...
- Bread, Hot Cakes, Etc
- Here is bread, which strengtheneth man's heart; and therefore is called the staff of life. - Matthew Henry. Bread-Making GOOD bread flour is a rich creamy yellow in color, is slightly gri...
- Baking Bread
- Bread should be baked in a hot oven, but not in one that is too hot, as it should continue rising for the first fifteen minutes and if a hard crust is too quickly formed the rising is rendered difficu...
- Yeast
- Yeast is a tiny, microscopic plant and like any other plant it needs light, heat and moisture for its growth. The temperature most favorable is from 70 to 75 F. If colder than this, its grow...
- Bread
- White Bread (Quick Method) 1 cake compressed yeast 1 quart lukewarm water 2 level tablespoons sugar 2 tablespoons melted lard J quarts sifted flour 1 level tablespoon salt Dissolve t...
- Bread. Part 2
- White Bread In Bread-Mixer 1 quart boiled water or milk 1 tablespoon lard 1 tablespoon sugar 1/2 tablespoon salt 1 cake compressed yeast 3 quarts flour Put salt, sugar and lard in the b...
- Bread. Part 3
- Oatmeal Bread 2 cups boiling water 2 cups rolled oats 1 cake compressed yeast 1/4 cup brown sugar 1/2 cup lukewarm water 4 cups sifted flour 1 teaspoon salt Pour two cups of boiling ...
- Bread. Part 4
- Gluten Bread 1 cake compressed yeast 1 tablespoon sugar 1 cup milk, scalded and cooled 1 cup lukewarm water 1 level tablespoon lard or butter 3 cups gluten flour 1 teaspoon salt ...
- Bread. Part 5
- Raisin Bread 1 cake compressed yeast 1 cup lukewarm water 1 cup milk, scalded and cooled 6 cups sifted flour 3/4 cup sugar 4 level tablespoons lard 3/4 cup raisins 1 teaspoon salt Di...
- Bread. Part 6
- Bread Rusk 1 pint bread dough 3/4 cup sugar Butter size of egg Grated nutmeg Spread the bread dough open; work the other ingredients into it; roll out; cut in cubes; put them in buttered pans...
- Bread. Part 7
- Tea Rolls 1 cake compressed yeast 1/2 cup milk, scalded and cooled 1/2 cup lukewarm water 1 tablespoon sugar 3 cups sifted flour 2 tablespoons melted lard 1/2 teaspoon salt Dissol...
- Bread. Part 8
- Sally Lunn 1 cake compressed yeast 1 tablespoon sugar 2 cups milk, scalded and cooled 4 tablespoons melted butter 2 eggs 4 cups sifted flour 1 teaspoon salt Dissolve the yeast ...
- Bread. Part 9
- Graham Puffs 2 cups graham flour 1 teaspoon sugar 1/2 teaspoon salt 2 cups milk 3 eggs Mix the dry ingredients; add the milk, then the eggs beaten until very light; beat for three minutes;...
- Hot Cakes
- Cinnamon Cake 1 cake compressed yeast 1/2 cup milk, scalded and cooled 1 tablespoon sugar 2 cups sifted flour 1/2 cup light brown sugar 2 level tablespoons butter 1 egg 1/4 teaspoon sal...
- Hot Cakes. Part 2
- Apple Cake 1 1/2 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 1/4 cup butter 1/2 cup sugar 2 eggs 3 1/2 cups sifted flour 1/4 teaspoon salt 5 apples Di...
- Hot Cakes. Part 3
- Wheat Griddle Cakes 1 cake compressed yeast 1 cup milk, scalded and cooled 1 cup lukewarm water 2 level tablespoons brown sugar 2 tablespoons melted lard 2 cups sifted flour 1/2 teaspoo...
- Waffles
- Waffles With Yeast 1 cake compressed yeast 2 cups milkt scalded and cooled 1 tablespoon sugar 1 tablespoon melted lard or butter 2 eggs 2 1/2 cups sifted flour 1 teaspoon salt Dis...
- Doughnuts
- 1 cake compressed yeast 1 1/4 cups milk, scalded and cooled 1 tablespoon sugar 4 1/2 cups sifted flour 1/2 cup sugar 3 level tablespoons butter 1/2 teaspoon mace 2 eggs 1/4 tea...
- Muffins
- Graham Muffins No. 1 1 cake compressed yeast 2 cups milk, scalded and cooled 4 tablespoons molasses 4 tablespoons melted lard 1 egg 1 cup sifted white flour 1 1/2 cups graham flour 1 te...
- Buns
- 1 cake compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 1/4 cup sugar 1/4 cup butter 3 cups sifted flour 1/2 teaspoon salt Dissolve the yeast and one tablespoon ...
- Table Of Recipe Proportions
- Note. - All recipes which call for the same kinds of materials differ chiefly in the proportions used, as shown in the following examples. For the complete recipes, see the body of the book. ...
- Cakes. Introduction
- What are little cakes made of, made of, What are little cakes made of? Sugar and spice, and all things that are nice; And that's what little cakes are made of, made of. - Mother Goose in t...
- Mixing Cake
- Accuracy in the proportion of ingredients is absolutely necessary. To insure it, instead of depending on ordinary cups and spoons, no two of which hold exactly the same quantity, it is well to have ut...
- Baking Cake
- Grease the pans carefully with butter or suet; dust lightly with flour; shake out the flour and pour in the batter. Then lift the pans into the oven. The essential point, of course, is that the ove...
- Cakes
- Angel Cake Whites of 11 eggs 1 teaspoon cream of tartar 1 1/2 cups granulated sugar 1 cup sifted flour 1 teaspoon flavoring Beat the eggs until light; add the cream of tartar and beat t...
- Cakes. Part 2
- Pound Cake 1 pound butter 1 pound sugar 1 pound flour 10 eggs 1/4 teaspoon grated nutmeg 2 teaspoons vanilla Beat the butter and sugar to a cream; add the yolks of the eggs beaten light...
- Cakes. Part 3
- Lemon Cake 1/2 cup butter 1 1/2 cups sugar 3 eggs 2 teaspoons baking powder 1 1/2 cups flour 1/4 cup milk Juice and grated rind of 1/2 lemon Beat the butter and sugar to a cream; add the b...
- Cakes. Part 4
- Cocoanut Cake 1/2 cup butter 1 cup sugar 1/2 cup shredded cocoanut 2 eggs 1/2 cup milk 1 3/4 cups flour 2 teaspoons baking powder Flavoring Beat the butter and sugar to a cr...
- Cakes. Part 5
- Surprise Cake 2 tablespoons butter 1 cup sugar 1/2 teaspoon allspice 2 teaspoons cinnamon 1/4 teaspoon cloves 1 cup raisins 2 cups flour 2 teaspoons baking soda 1 cup apple sauce ...
- Cakes. Part 6
- Devils' Food 2 ounces unsweetened chocolate Yolks of 4 eggs 3/4 cup milk Whites of 2 eggs 1 1/2 cups sugar 1/2 cup butter 1 3/4 cups flour 1 teaspoon baking powdei 1 teaspoon vanilla...
- Cakes. Part 7
- Ginger Drop Cakes 1/2 cup butter 1 cup molasses 1/2 cup sugar 1/2 teaspoon salt 1 tablespoon ginger 2 eggs 3/4 tablespoon soda 1/4 cup hot water Flour to make stiff batter Warm the b...
- Cakes. Part 8
- Cocoanut Macaroons 1 grated cocoanut 1/2 its weight in sugar 1/2 cup flour White of 1 egg Mix the cocoanut thoroughly with the sugar and flour; add the white of the egg, well beaten, and work...
- Cakes. Part 9
- Crisp Gingerbread 1 pound flour 2/3 cup sugar 2/3 cup butter 1 tablespoon ginger 1 teaspoon cloves 1/4 teaspoon mace Grated rind of 1 lemon Molasses Cut and rub the butter into the flour and ...
- Cakes. Part 10
- Kisses Follow the recipe for meringues, arranging in smaller mounds; when done do not remove the inside but press two pieces together, dipping the flat sides lightly in white of egg to make them st...
- Cakes. Part 11
- Fruit Filling Whites of 3 eggs 1/2 cup sugar 4 tablespoons chopped citron 4 tablespoons chopped raisins 1/2 cup chopped almonds 1/4 pound chopped figs Beat the whites to a stiff froth; ...
- How To Use A Pastry Tube
- How To Use A Pastry Tube. ...
- Puff-Paste
- 1/2 pound butter 1/2 pound flour 1/2 teaspoon salt 1/4 to 1/2 cup ice-water The secret of making good puff-paste is to have all the ingredients cold. Use a marble slab if possible and avoid m...
- Pastry And Pies
- If pie weren't good for us, why should it taste so good ? - Riddles to Solve. Occasionally, I give my stomach a piece of mince pie just to show it who is the boss - The Bishop. IT would be...
- Half Puff-Paste For Fruit Pies
- 1/2 pound flour 2 ounces lard Ice-water 4 ounces butter Pinch of salt Sift the flour and salt; cut into it the lard; mix to a dough with cold water. Flour the pastry slab or pie board; tur...
- Plain Paste
- 1 1/2 cups flour (sifted) 1/2 teaspoon salt 1/2 cup lard 3 1/2 tablespoons cold water Sift the flour and salt, then cut in the shortening with two knives until it looks mealy. Add the water g...
- Plain Paste. Part 2
- Rhubarb Pie 11/2 cups rhubarb 2/3 cup sugar 1 egg 1 tablespoon flour Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts. Lem...
- Plain Paste. Part 3
- Apple Pie Pare, core and slice tart, juicy apples; cook them in as little water as possible; rub through a colander; add a piece of butter the size of an egg and sugar to taste; also half the peel ...
- Sandwiches And Savories
- There be land-witches and water-witches, Pretty witches and ugly witches; But no witches like sandwiches for a hungry man. - Fables of a Rolling Pin. FOR the automobile trip, for picnics, ...
- Sandwiches And Savories. Part 2
- Lettuce And Cream-Cheese Sandwiches Mix equal quantities of chopped lettuce and cream cheese; add salt and spread on thin slices of buttered bread. Lettuce And Walnut Sandwiches Mix chopp...
- Sandwiches And Savories. Part 3
- Cheese Filling For Sandwiches 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/4 teaspoon mustard Salt and paprika 1 cup grated cheese Melt the butter; stir in the flour; then add the mi...
- Cereals
- There lay the secret of life in a tiny kernel of wheat - wrapped as deep in mystery as an Egyptian mummy. - Quaint Tales. THE cereal grains - wheat, corn, rice, oats, rye, barley - furnish the p...
- Candy
- 'Tis an ill cook that cannot lick his own fingers. - Shakespeare. THE sweet tooth is increasing in size in America. Sugar is a valuable food; and pure candies, rightly used, are good for child...
- Candy. Part 2
- Molasses Candy No. 1 1/2 cup molasses 1 1/2 cups sugar 1/2 cup boiling water 1 1/2 tablespoons vinegar 14 teaspoon cream of tartar 1/4 cup butter Pinch of soda Bring the molasses, su...
- Candy. Part 3
- Cocoa Fudge Make the same as chocolate fudge, substituting three tablespoons of cocoa for the two ounces of chocolate. Chocolate Caramels 1 pound sugar 6 tablespoons syrup molas 2 o...
- Candy. Part 4
- Marshmallows 4 ounces pulverized gum arabic 1 cup cold water 1 cup pulverized sugar Pinch of salt Flavoring to taste Soak the gum arabic in the water for two hours; put in a double boiler;...
- Fruit
- Doubtless, the Lord could have made a better berry than the straw-berry; but doubtless he never did. - Izaak Walton. THE old saying, an apple a day keeps the doctor away, had a better foundati...
- Fruit. Continued
- Baked Quinces Wash, quarter, core and pare the quinces. Place them, cut side up, in a shallow baking dish, filling the cavities with sugar, mixed with a little grated lemon rind or lemon juice. Cov...
- Canning And Preserving
- We eat what we can; and what we can't, we can. - The Punster. IT is said that modern canning was first thought of when a jar of perfectly preserved fruit was found embedded in a heap of lava a...
- The Cold-Pack Method
- In the cold-pack process, after the jars are filled with the prepared food, they are placed in the apparatus to be used for sterilizing. People who do home canning may choose from among several typ...
- Utensils Used For The Cold-Pack Method
- It is important to plan so that whatever may be needed will be ready for use. For home canning, glass jars are more satisfactory than tin. All types of jars which seal readily may be used. Those havin...
- Definitions Of Terms Used In The Cold-Pack Method
- The most important steps in the cold-pack method are: (1) blanching; (2) cold-dipping; (3) packing in clean containers, adding hot water or syrup at once, then immediately half sealing; and (4) proces...
- How To Proceed With The Cold-Pack Method
- Vegetables. - Prepare vegetables by blanching and cold dipping. Pack jars to within an inch of top. Add one level teaspoonful salt to each quart jar. Fill with boiling water. Process according to time...
- Summary Of The Cold-Pack Method
- 1. Prepare vegetables or fruits. 2. Blanch and cold-dip. 3. Pack in jars, using a wooden paddle to place pieces in position. 4. Fill jars with hot water or syrup. 5. Partly seal jars and p...
- Time-Table For Blanching And Sterilizing
- The following time-table shows blanching time for various vegetables and fruits, and also sterilizing time in the hot-water-bath canner, and in equipment for sterilization by the water-seal method, th...
- Open-Kettle Method
- Canning in the preserving kettle is less satisfactory than by the cold-pack method; but is sometimes considered easier, especially for small fruits, and it must be used in making jams, marmalades, etc...
- General Directions for Open-Kettle Method
- Never use old rubbers or lids that are bent, and be sure that lids are boiled and rubbers dipped in boiling water one at a time just before using. Fruit must be carefully picked and washed, and all...
- Canning Fruits
- Canned Apple Sauce Cut tart apples into eighths, removing cores. Put them in the preserving kettle with one cup of water for each quart apples. Cover, and let cook gently until tender. Press throug...
- Canning Fruits. Continued
- Canned Rhubarb Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minutes; pour off the water; fill again to overf...
- Canning Vegetables
- In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass tops, or tops without porcelain lining. Corn should be pressed or cut...
- Preserving Fruit
- Some fruits, such as strawberries, sour cherries, sour plums, etc., are better preserved with a large amount of sugar than simply canned. They are richer, however, and cannot be eaten in such abundanc...
- Preserving Fruit. Continued
- Pickled Cherries 1 pound sugar 1 pint vinegar Remove all specked cherries. Wash and stem. Bring vinegar to the boiling point, add the sugar, stir until dissolved. The cherries may be thrown i...
- Jelly-Making
- To be successful in jelly-making it is necessary to understand a few of the simple underlying principles. The making of jelly is possible through the presence in the fruit of pectin, a carbohydrate, s...
- Pickles
- For first course, he ate six dozen pickles - and in a trice everything on the table had disappeared! - Jack the Giant Killer. THE sharp, spicy flavors of pickles, catsups, and sauces often whet ...
- Catsup
- Mushroom Catsup 1 pint mushroom liquor 1/2 ounce peppercorns 1/4 ounce allspice 1/4 ounce green ginger root 1/4 ounce cloves 1 blade mace Salt Wash and look over the mushrooms carefully; p...
- Sauce
- Green Tomato Sauce 4 quarts green tomatoes 1/2 small onion 1 pint vinegar 1 tablespoon sugar 1 tablespoon salt 1 tablespoon mustard 1 tablespoon black pepper 1 tablespoon whole...
- Beverages
- Strong tea and scandal - bless me, how refreshing! - Sheridan's School for Scandal. COFFEE, tea, and cocoa are stimulants affecting the circulation and nerves. Taken in moderation, they cheer an...
- Beverages. Part 2
- Russian Tea Make the tea as usual. Serve with thin slices of lemon from which the seeds have been removed. Tea Punch 1 quart tea 1 pound sugar Juice of 6 lemons Juice of 2 oranges 1...
- Beverages. Part 3
- Egg Lemonade 2 lemons 2 eggs 4 tablespoons sugar 3 cups water 1 cup cracked ice Break the eggs and beat the whites and yolks separately. Mix the lemons, sugar, water and ice as for lemonad...
- Invalid Cookery
- The cooky not the physic, saved my life. - Quaint Tales THE proper feeding of an invalid plays an inestimable part in his recovery. The general rules to remember are: Give only food that is easi...
- Invalid Cookery. Part 2
- Cracker Gruel 2 tablespoons powdered cracker 1/2 cup boiling water 1/2 cup milk 1/4 teaspoon salt Pour the water over the cracker; add the milk and salt; bring to a boil and serve. ...
- Invalid Cookery. Part 3
- Milk Toast No. 1 1 cup scalded milk 1/4 teaspoon salt 3 slices buttered toast Spread fresh toast with butter and sprinkle with salt. Pour the scalded milk over the toast and serve at once....
- Invalid Cookery. Part 4
- Calf's Foot Jelly 4 calves' feet 3 quarts water 1/2 pound powdered sugar 2 lemons Whites of 2 eggs Clean the feet thoroughly and boil them slowly until the three quarts of water are reduce...
- Fireless Cookery
- What! Cook without fire ? Aye, an it can be done. - Fables of a Rolling Pin. AS time saver, fuel saver, and nutriment saver, the tireless cooker has proved itself to be one of the most useful of...
- Cereals In The Fireless Cooker
- To cook cereals in the cooker to best advantage there should be a double-boiler receptacle. Fill the large outer pail with water and bring it to a boil. In the upper vessel put the required amount of ...
- Soups Using The Fireless Cooker
- The real value of soup is brought out in a fireless cooker. Meats and bones for soup cost but little and the real expense of the dish - the long cooking over a fire, is done away with. The foundation ...
- Soups Using The Fireless Cooker. Continued
- Turtle Soup Thoroughly clean the turtle. Place in kettle and cover with cold water. Let it come to a boil and skim. Tie in a small bag one tablespoon of thyme, marjoram, and sweet basil; let it boi...
- Fish Using The Fireless Cooker
- Fish is a food that may be easily cooked over a blaze, but the fireless is serviceable, as fish does not become soft nor fall to pieces even by standing a considerable length of time in the cooker. ...
- Fish Using The Fireless Cooker. Continued
- Corned Beef For cold corned beef the plate piece is best, while for hot the brisket is to be preferred. Always have a good layer of fat around it. Place in cold water and bring slowly to a boil and...
- Cooking Chicken Using The Fireless Cooker
- Chicken Curry 3-pound chicken 1/3 cup butter 2 small onions 2 teaspoons salt 1 teaspoon vinegar 1 tablespoon curry powder Boiling water Clean, singe and cut the chicken. Put the butt...
- Fireless Cookery Of Veal
- Curry Of Veal 1 large onion 1 tablespoon butter 1 tablespoon curry powder 1 teaspoon salt 2 tablespoons flour 1 pint hot water 2 pounds lean veal Fry the onion in the butter. Mix ...
- Veal Croquettes
- Put the veal in the kettle with enough boiling water to cover. Remove to the cooker for three hours. Use one hot radiator. Chop fine and season highly with salt, pepper, celery salt, paprika and le...
- Fireless Cookery Of Vegetables
- Many vegetables are cooked best in a fireless cooker, because the food value and taste are developed. For those vegetables that are cooked or boiled in water, the usual recipes can be applied. It is o...
- Fireless Cookery Of Vegetables. Part 2
- Baked Beans Clean the beans and soak in cold water over night. Drain off this water and add enough fresh water to cover them. Add a half pound of salt pork to each quart of beans (measured before s...
- Fireless Cookery Of Vegetables. Part 3
- Boiled Onions Cover the onions with boiling water. Add salt and boil three minutes. Cook two hours or longer, using one hot radiator. Drain; season with salt, pepper and butter; or serve with cream...
- Fireless Cookery Of Vegetables. Part 4
- Spinach Clean and wash the spinach, carefully removing roots; place in kettle and add half as much boiling water as spinach; salt and boil slowly ten minutes. Place in cooker three hours; drain; ad...
- Bread And Biscuits In The Fireless Cooker
- In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set the sponge to rise, ...
- Bread And Biscuits In The Fireless Cooker. Part 2
- Steamed Graham Bread 3 cups graham flour 1 teaspoon salt 1 cup molasses 1 cup white flour 3 teaspoons soda 2 1/2 cups sour milk Mix and cook the same as Boston Brown Bread, using one radiator...
- Bread And Biscuits In The Fireless Cooker. Part 3
- Sour-Milk Cake 1 cup sour milk 1 cup sugar 1/2 cup butter 2 cups flour 1 egg 1 level teaspoon soda 1/2 cup chopped raisins Spices to taste Mix all well together. Bake in a loaf with ...
- Bread And Biscuits In The Fireless Cooker. Part 4
- Cottage Pudding 1 cup sugar 1/4 cup butter 1 egg 1 cup milk 2 cups flour 3 teaspoons baking powder Take the sugar, butter and egg and beat well together; add the milk and the baking pow...
- Chafing-Dish Cookery
- What sweeter picture of domesticity than the Queen of Hearts presiding over the chafing dish! - Romance of a Youth. WHEN the fryingpan, in the form of the chafing dish, first entered society it ...
- Chafing-Dish Cookery. Part 2
- Mexican Rarebit 1/2 tablespoon butter 1 small onion 1 pint can tomatoes 1 egg Salt and red pepper Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and...
- Chafing-Dish Cookery. Part 3
- Creamed Oysters And Celery 1 pint oysters 2 tablespoons butter 3 tablespoons flour Milk 1/2 teaspoon salt 1/2 saltspoon pepper 1/2 saltspoon celery salt Squares of buttered toast 1/2 cu...
- Chafing-Dish Cookery. Part 4
- Crab A La Creme Prepare the same as Lobster a la Creme. Shrimp A La Creme Prepare The Same As Lobster A La Creme Clam And Egg Scramble 1 dozen clams 5 eggs 4 tablespoons clam...
- Chafing-Dish Cookery. Part 5
- Veal With Asparagus Tips 2 cups cooked veal 1 cup cooked asparagus tips 1 tablespoon butter Yolks of 2 hard-boiled eggs 1 cup milk Salt and pepper Rub the yolks and butter to a paste; h...
- Casserole Cookery
- Smother the flavors and let them simmer, accumulating compound interest in their casserole safeholds. - Uaint Tales. THE French, more than any other nation, know the value of smothered cooking,...
- Chicken En Casserole
- 1 chicken 2 tablespoons butter 2 cups hot water 6 mushrooms 1 carrot cut in cubes 2 potatoes cut in cubes 3 small onions sliced Salt and pepper Flour and water Prepare the chicken...
- Beefsteak En Casserole
- 1 pound round steak 2 carrots cut in cubes 2 turnips cut in cubes 1/2 dozen tiny onions 1 bay leaf 1/2 tablespoon kitchen bouquet 1 1/2 cups boiling water Salt and pepper Have the steak on...
- Lamb En Casserole
- 1 pound lamb (fresh or cooked) Butter Salt and pepper 2 carrots cut in cubes 2 tablespoons chopped onion 1 tablespoon drippings 1 potato cut in cubes 1 cup brown sauce 1 tablespoon currant...
- Shin Meat En Casserole
- 2 pounds shinbone 2 cups carrots 1/2 cup onion 1 cup celery 1 teaspoon salt 1 cup boiling water 1/2 saltspoon pepper 2 tablespoons flour Cut the meat from the bone in two-inch pieces; remo...
- Sweetbreads En Casserole
- 2 pair sweetbreads 12 lardoons salt pork 4 tablespoons butter 1 cup veal broth 1/2 cup celery, onion and carrot, chopped 6 mushroom caps 1/2 cup thick cream Salt and paprika 1 pint cooked peas ...
- Veal Collops En Casserole
- 2 pounds veal (from leg) 2 bits of salt pork 4 tablespoons pork fat 1 onion 4 cloves 2 sprigs parsley Water 1 green pepper, chopped 1 tablespoon butter 3 tomatoes Salt to taste Have the...
- Simple Menus For A Week's Meals
- Breakfast Luncheon, or Supper Dinner Grape Fruit Corn Meal with Dates Ham Omelet Buttered Toast Coffee Cream of Tomato Soup ...
- Balanced Rations
- Dis moi ce que tu manges, je te dirai ce que tu es. {Tell me what you eat, and I will tell you what you are.) - Brillat Savarin: Physiology of Taste. THE word rations may be defined as a daily...
- Calories
- The manner in which scientists measure the fuel value - that is, the amount of heat and energy given off by a certain food when burned in the body - is interesting. Heat can be measured only by a chan...
- Food Groups And Their Uses
- Group 1. - Foods depended on for protein; that is, foods in which the principal parts of the nutrient is in form of protein: milk, skim milk, cheese, eggs, meat, poultry, fish, dried peas, beans, lent...
- Vitamins
- In addition to a familiarity with the various food groups, the good cook should know something about vitamins. By vitamins is understood certain life-giving substances whose presence in the body is es...
- Dried Fruits
- Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is necessary to their perfection, without danger of being broken or reduced to ...
- How To Estimate The Food Value Of Cereal Foods
- Dry cereals average about 16 one-hundred-calorie portions per pound. Bread and rolls average about 12 one-hundred-calorie portions per pound. At a rough estimate, three-fourths of the weight of bread ...
- How To Estimate The Fuel Value Of Sugar And Other Sweets
- Sugar and candy average about 18 one-hundred-calorie portions per pound. Thick sirups (honey, sirup, molasses) average about 13 1/2 one-hundred-calorie portions per pound. Jelly, jams, marmalades, and...
- How To Estimate The Fuel Value Of Vegetables And Fruits
- Fresh and canned vegetables and fruits as used in most households average about 225 calories, or 2 1/4 one-hundred-calorie portions, per pound; canned foods such as peas, string beans, cherries, and p...
- Rules For Balancing Diet Of Your Own Family
- 1. Determine from Table of Energy Needs, page 425, the approximate number of hundred-calorie portions needed by your family per week. 2. Keep account of foods purchased each week under the proper h...
- Table For Estimating Average Fuel Values
- 100-Calorie Portions Whole milk........................................ 6 per quart Skim milk 8 ...
- Table For Estimating Average Fuel Values. Part 2
- *A Week's Menu For The Average Family (Two Adults And Three Children) Breakfast. Dinner. Lunch or Supper. SUNDAY Oranges; bre...
- Table For Estimating Average Fuel Values. Part 3
- Approximate Number Of 100 Calorie Portions In Common Food Materials. Group I Food Depended Upon For Efficient Protein Materials. Number of 100-Calorie Portions. ...
- Table For Estimating Average Fuel Values. Part 4
- Group II. Fats And Fat Foods Fats, table and cooking: Butter........... 34 per pound. Lard............... 41 per pound. ...
- Table For Estimating Average Fuel Values. Part 5
- Group IV. Sugars And Sugary Foods Materials. Number of 100-CaIorie Portions. Candy, average........ 17 per pound. Honey.........
- Diet For Weight Control
- Graceful as a willow wand, But more divinely proportioned. - Romance of Youth. Jack Sprat could eat no fat, His wife could eat no lean; And so betwixt them both, They licked the platter cl...
- What To Eat
- For breakfasts: Fruits - oranges, grapefruit, peaches, pears, apples, grapes, cherries, etc. Berries - fresh strawberries, blackberries, huckleberries or blueberries, etc. Bread or cereal - o...
- How To Add Weight
- Foods to Avoid. - It is very much easier to add than to reduce weight, for all the indulgences of diet are the things needed. Usually the person of underweight is overfond of salads and other foods ...
- Weight Table For Women Of Different Heights And Ages
- Height. Age, Years. 19 20 21-22 23-24 25-29 30-34 35-39 40-44 ...
- Weight Table For Men Of Different Heights And Ages
- Height. Age, Years. 19 20 21-22 23-24 25-29 30-34 35-39 40-44 45-49 ...
- School Lunches
- The child is building the temple of the soul, planned by the divine Architect - but ofttimes ruined by man's bad workmanship. - Child Life. Upon the health and strength of our children the glory...
- School Lunches. Continued
- Summary: In The Diet Of The Child The Following Is Suggestive What Foods to Avoid Coffee Tea Sodas Much candy Doughnuts Much meat Rich cakes Highly seasoned dishes Pies ...
- The School Lunch Room
- The school lunch room, which may be conducted by the Parent-Teacher Association or the Home and School Club, makes it possible for children to buy nourishing warm food for a few cents. This is a very ...
- A List Of Soups
- Vegetable Soup ( ream of Pea Soup ( ream of Tomato Soup Dried Lima Bean Soup Split Pea Soup Potato Soup Corn Chowder Fish Chowder Desserts Rice Pudding Boiled Custard Tapioca and Fruit Pud...
- Right Height And Weight For Girls
- Height, Inches. Age, Years. 5 6 7 8 9 10 11 12 13 14 ...
- Right Height And Weight For Girls. Continued
- About What A Girl Should Gain Each Month Age Ounces 5 to 8 ........................... 6 8 to 11 ...............................
- Right Height And Weight For Boys
- Height, Inches. Age,YEARS. ...
- Right Height And Weight For Boys. Continued
- About What A Boy Should Gain Each Month Age Ounces 5 to 8............................. . 6 8 to 12..............................
- Sample Winter Diet For A Week For Children 7 To 12 Years
- Breakfast. DINNER. Supper. Oatmeal, 2/3 cup, with milk. Bread and butter, 2 to 3 slices. Baked apple, 1. Milk to drink, 1 glass. Roast l...
- Weights And Measures
- 2 gills = 1 cup 2 cups = l pint 2 pints = 1 quart 4 quarts = 1 gallon 16 ounces = 1 pound 8 quarts = 1 peck 4 pecks =l bushel Equivalent Measures 4 level saltspoons = 1 level teaspoon 3 l...
- Good To Remember About Weights And Measures
- One teaspoon or tablespoon means a level teaspoon or tablespoon. A tin, aluminum or glass measuring cup should be used for all measuring. These cups are marked off in quarters and thirds and insure...
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